How to Cook a Tender Pot Roast: Tips and Recipes for a 3lb Chuck Roast Using Slow Cooker, Pressure Cooker, or Oven

350 for 3-3 1/2 hours will give you a tender meat. The longer the cook, the softer the meat. I first sear it on both sides in any oil for frying (just 2 tbsp) and season the meat as it is lightly browning. I throw the browned beef into a 9x13 or whatever large rectangular pan I have. I cover the top of the beef with horseradish. Toss onions, carrots and potatoes into the pot as well. Make sure to add just about 2 inches of water all around the pan. Cover it with a lid or foil. All you have to do once the time is up, is pull it all out. The liquid left add to a small pot. Add 3 cups of water or so. Make a thick slurry of flour and cold water no clumps. That will be added gradually to the liquid to make your gravy. Bring to a boil and simmer til it thickens. Turn it off and voila! I like the oven because crockpots can make it tough like boiled meat if not cooked super slow all day.
 
Crock pot
Add meat tenderizer, powdered onion soup mix, black pepper & a little garlic powder. Cover with water. Cooked in high for 3 hours then reduce to medium for 1 hour then low for 1 hour. Then turn off and let St and for at least 30 minutes.
 
I put mine in the crockpot when I cleaning up dinner on low and it's ready for dinner the next night. Low and slow.
 
I always add water and beef broth to cover almost the whole thing (along with other seasonings) and put the fat side up. Cook half the time on high and half the time on low.
 
If it says roast, I get it. Preferably not a lot of fat. I season both sides, place in bottom of crockpot. I chopped onion, baby carrots, cubed potatoes. I add a little bit of water and add Worcestershire sauce. I cook on low for 8 hours or you can do high for 4 hours. Usually turns out tender for me.
 
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